This easy loaf is for all you procrastinating fruitcake lovers.
- Prep time 25 minutes
- Total time 4 hours
Ingredients
Brandy Glaze:
Method
In microwaveable bowl, combine glacé cherries, mixed peel, currants, raisins, apricots and brandy. Microwave on high for 30 seconds; stir and repeat. Cover and let stand at room temperature, stirring occasionally, for 2 hours or overnight.
Preheat oven to 325°F. Mist 9- x 5-inch loaf pan with cooking spray; line with parchment paper, leaving overhang on longest sides.
In large bowl, using electric mixer, beat together butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Beat in vanilla.
In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, allspice, cloves and nutmeg until combined. Stir into butter mixture.
Stir pecans, almonds and pistachios into fruit mixture; fold into butter mixture in 2 additions just until combined. Scrape batter into prepared pan; smooth top. Bake until cake tester inserted in centre comes out clean, about 1 1/2 hours.
Brandy Glaze: In small bowl, whisk icing sugar with brandy. Add additional brandy, 1/4 tsp at a time, if needed, until consistency of molasses. Brush half over hot loaf; let cool completely in pan. Brush remaining glaze over cooled loaf.
Makes 12 to 14 servings.
Nutritional facts PER EACH OF 14 SERVINGS: about
- Fibre 3 g
- Sodium 273 mg
- Sugars 37 g
- Protein 5 g
- Calories 397
- Total fat 14 g
- Potassium 198 mg
- Cholesterol 50 mg
- Saturated fat 6 g
- Total carbohydrate 59 g
%RDI
- Iron 61
- Folate 17
- Calcium 8
- Vitamin A 10
